Ingredients

• 2 cups Garbanzo Bean Flour (240 g)
• 1 cup Cassava Flour (140 g)
• 2 Tbsp Psyllium Fiber Powder (24 g)
• 1 Tbsp Baking Powder (12 g)
• 1 tsp Salt (5 g)
• 2 cups Warm Water (500 mL)
• 1 Tbsp Olive Oil (14 mL)
• 1 Tbsp Apple Cider Vinegar (15 mL)

Instructions

1. In a large bowl, combine garbanzo bean flour, cassava flour, psyllium fiber, baking powder and salt. Whisk to combine.
2. Next add warm water, olive oil and apple cider vinegar to the flour mixture. Stir well until a soft dough forms. Cover and set aside for 5 minutes.
3. Preheat a medium nonstick skillet to medium low.
4. Cover a tortilla press with plastic wrap.
5. Measure 30 grams of dough (about 3 tablespoons) and roll into a ball using wet hands. Place on tortilla press and press to flatten. Place tortilla in the heated pan and cook 30 seconds to 1 minute on the first side. Keep an eye on it until it just browns. Flip tortilla and cook for an additional 30 seconds to 1 minute on the second side. Move to a cooling rack and allow to cool. Serve with your favorite fillings.